We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Antipasto pizza
0 Likes
Prep Time:
15 minutes
15 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
30 minutes
30 minutes
Create a delicious homemade antipasto pizza with fresh veggies and pasta sauce.
Ingredients:
- 125ml sugo
- 6 prosciutto slices, coarsely torn
- 4 marinated artichokes, quartered
- 100g char-grilled capsicum, thickly sliced
- 85g olive
- 50g semi-dried tomatoes
- 8 bocconcini, coarsely torn
- Baby rocket leaves, to serve
- 185ml water
- 1 tsp dried yeast
- 2.50 gm caster sugar
- 36.40 gm extra virgin olive oil
- 300g plain flour
- 1.20 gm salt
Instructions:
- In a jug, mix water, yeast, and sugar. Let it sit for 5 minutes until foamy. Blend in oil. In a bowl, mix flour and salt. Pour in the water mixture and stir with a round-bladed knife until fully combined. Transfer the mixture to a lightly floured surface and knead for 10 minutes until smooth and elastic. Place the dough in a bowl, cover it with plastic wrap, and leave it to rise by a third for 30 minutes.
- First, preheat the oven to 240°C. Then, divide the dough into two portions and roll each into a 40cm round disc. Place the discs on two oven trays. Spread sugo over each base. Arrange prosciutto, artichokes, capsicum, olives, and tomatoes over each pizza. Top with bocconcini cheese. Bake in the preheated oven for 12-15 minutes, swapping trays halfway through until golden brown and cooked through. Remove from oven and finish by topping with rocket before serving.